This Creamy Tomato Chicken Soup with Bacon and Spinach is like a warm hug in a bowl. It mixes tender chicken and crispy bacon with the bright flavors of tomato and a touch of cream, all brought together with fresh, vibrant spinach. The combination makes for a rich and comforting soup that’s just right for chilly days or whenever you need a little extra cozy.
I love making this soup when I want something simple but special. The crispy bacon adds a nice crunch and smoky flavor that makes the soup feel extra satisfying. I usually use leftover chicken or rotisserie chicken to save time, but it still feels homemade and fresh. Plus, the spinach sneaking in adds color and a bit of green goodness without stealing the show.
My favorite way to serve this is with warm bread on the side for dipping, especially something crusty or a soft dinner roll. It’s a meal that feels like it’s been simmering all day, even if it really hasn’t. Whenever I make it, everyone asks for seconds, which is the biggest compliment I could ask for in my kitchen! This soup is definitely a keeper for those days when you want comfort food that doesn’t take hours to prepare.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky crunch and depth of flavor to the soup. If you want to skip pork, turkey bacon or smoked paprika can give a similar smoky note with less fat.
Chicken: I use boneless skinless chicken breasts for tenderness. You can swap with thighs for richer flavor and more juiciness, especially if you plan a longer simmer.
Tomatoes: Canned diced tomatoes bring acidity and sweetness. If fresh tomatoes are in season, peel and dice them to replace the canned version.
Heavy Cream: This adds creaminess and richness. For a lighter version, use half-and-half or coconut milk for a dairy-free option. Just keep in mind these may alter the flavor slightly.
Spinach: Fresh spinach is best since it wilts quickly and adds fresh color. You can swap with kale or swiss chard, but cook those a little longer to soften.
How Do You Get the Creamy Texture Without Curving the Cream?
A creamy tomato soup can sometimes turn grainy if the cream cooks too rapidly or the soup is too hot. Here’s how to avoid that:
- Lower the heat when adding the cream. Heat the soup on low to prevent curdling.
- Stir gently and continuously when adding cream to evenly combine.
- Avoid boiling the soup after cream goes in; gentle simmer or just warming is enough.
- Use heavy cream rather than milk for better stability and richness.
These steps keep the soup silky smooth and delicious every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it’s great for simmering soup and browning bacon all in one.
- Slotted spoon – perfect for removing crispy bacon without excess grease.
- Sharp knife and cutting board – for chopping chicken, onion, and spinach easily.
- Measuring spoons and cups – to keep everything precise, especially with spices and liquids.
- Wooden spoon or spatula – helps stir the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Add a splash of hot sauce or red pepper flakes if you like some heat in your soup.
- Use cooked, crumbled sausage instead of chicken for a richer, meatier flavor.
- Stir in some grated Parmesan or shredded mozzarella for extra cheesy goodness.
- Include chopped bell peppers or mushrooms along with the onion for more veggie texture.
Creamy Tomato Chicken Soup With Bacon And Spinach
Ingredients You’ll Need:
- 6 slices bacon, chopped
- 1 lb boneless skinless chicken breasts, cut into chunks
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, making a total of approximately 40 minutes from start to finish. It’s a quick and comforting soup you can enjoy on a busy day!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crispy. Once done, use a slotted spoon to take out the bacon and set it aside. Keep the bacon fat in the pot because it adds great flavor to the soup.
2. Brown the Chicken:
Next, add the chicken pieces to the pot. If there isn’t enough bacon fat, add a tablespoon of olive oil. Cook the chicken over medium-high heat until it’s browned on all sides but not fully cooked yet (about 5 minutes). Remove the chicken and set it aside.
3. Sauté Onion and Garlic:
In the same pot with the bacon fat, add the chopped onion and garlic. Cook these until the onion becomes soft and clear, which should take about 3-4 minutes.
4. Add Tomatoes, Broth, and Seasonings:
Pour in the diced tomatoes with their juices, chicken broth, dried basil, dried oregano, salt, and pepper. Stir everything together and bring it to a gentle simmer.
5. Simmer with Chicken:
Place the browned chicken back in the pot, cover, and let everything simmer for about 15 minutes until the chicken is fully cooked.
6. Add Cream and Spinach:
Lower the heat to low and stir in the heavy cream and chopped spinach. Cook for another 3-5 minutes, until the spinach wilts and the soup is nicely heated through.
7. Finish and Serve:
Taste the soup and adjust the seasoning with extra salt or pepper if needed. Stir the crispy bacon pieces back in. Serve your delicious creamy tomato chicken soup hot, with warm crusty bread or rolls on the side for dipping.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the pot.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative. This will keep the creaminess but add a slightly different flavor profile.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can prepare the soup up to step 6 and refrigerate it for up to 2 days. When ready to serve, gently reheat on the stovetop and add the crispy bacon right before serving to keep it crunchy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stove or microwave, stirring occasionally to heat evenly. Add a little extra broth or cream if it seems too thick.
